Smoky Millet Pinto Bean Patties

Ingredients

• 2 tbsp flaxmeal

• 6 tbsp warm water + 2 tbsp water (divided)

• ½ of a red onion (diced)

• 2 carrots (peeled and diced)

• 1 celery stalk (diced)

• 2 tsp dried thyme

• 2 tsp smoked paprika

• Pinch Cayenne

• 1 ½ cups cooked pinto beans (or 1 15 oz can)

• 1 ½ cups cooked Incept foxtail millet

• 4 scallions (chopped)

• 2 tbsp fresh chopped parsley

• ¾ tsp salt

• Dash liquid smoke

• ¾ cup panko breadcrumbs (gluten free if necessary)

• BBQ sauce for serving

Instructions

1. Preheat the oven to 375 degrees F

2. Line a baking sheet with parchment paper and set aside.

3. Stir together the flaxmeal and 6 tbsp warm water in a small bowl and set aside to thicken. This is your flax "egg."

4. Heat the remaining 2 tbsp water in a skillet over medium heat and sauté the red onion, carrots and celery for about 3-4 minutes until starting to soften. Add an additional tbsp or 2 of water if the veggies start to stick.

5. Add the thyme, smoked paprika and cayenne and sauté another 1-2 minutes to cook through. Take off heat.

6. To the bowl of a food processor, add the sautéd veggies, pinto beans, cooked foxtail millet, scallions, parsley, salt, liquid smoke and flax "egg" that you set aside earlier. Pulse until combined, but not completely smooth - you still want to see small bits of the veggies.

7. Transfer the mixture to a mixing bowl and add the panko breadcrumbs. Stir to combine. The mixture should easily come together to form a patty when molded in your hand. If it seems to wet, add a little more panko.

8. Form the mixture into patties with your hands and set on the baking sheet in one layer.

9. Bake the patties 30-35 minutes, flipping them over half way through.

10. Serve with your favorite BBQ Sauce.

Nutrition

Calories: 113kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Sodium: 396mg | Potassium: 82mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2400IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1.4mg